Ingredients:

  • 5 lbs Boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
  • 1 teaspoon Salt, plus more for seasoning
  • 1/2 teaspoon Black Pepper, freshly ground
  • 1 tablespoon Olive Oil
  • 1 teaspoon Dried Italian Seasoning
  • 4 cloves Garlic, minced finely
  • 2 cups Chicken Broth (low sodium)
  • 1/2 cup Sun-dried Tomatoes (packed in oil), drained and roughly chopped
  • 10 ounces Dried Pasta (Penne or Rotini)
  • 1/2 cup Heavy Cream (or Double Cream)
  • 4 cups Fresh Baby Spinach, washed well
  • 1/2 cup Freshly Grated Parmesan Cheese, plus extra for serving
  • 1 teaspoon Freshly Squeezed Lemon Juice

Instructions:

  1. Toss chicken pieces generously with 1/2 tsp salt and 1/2 tsp pepper.
  2. Use the 'Sauté' function on the Instant Pot. Add olive oil. Brown the chicken in batches, scraping up any browned bits (fond). Remove chicken and set aside.
  3. Add minced garlic and Italian seasoning to the pot. Sauté for 30 seconds until fragrant. Deglaze the bottom of the pot with a splash of chicken broth, scraping up any remaining browned bits.
  4. Return chicken to the pot. Add the remaining chicken broth, sun-dried tomatoes, and dried pasta. Ensure the pasta is mostly submerged but do not stir vigorously once the pasta is added.
  5. Secure the lid and set the vent to 'Sealing'. Cook on Manual/Pressure Cook (High Pressure) for 4 minutes.
  6. Allow for a 5-minute Natural Pressure Release (NPR), then carefully quick-release (QR) any remaining pressure. Remove the lid.
  7. Stir in the heavy cream, Parmesan cheese, and lemon juice until smooth and the sauce begins to thicken slightly.
  8. Add the fresh spinach in handfuls, stirring gently until it has wilted completely into the sauce (about 1 minute).
  9. Taste the pasta and adjust seasoning with salt and pepper as needed. Serve immediately, topped with extra Parmesan.